Maple Balsamic Pot Roast with Brown Butter Mashed Potatoes

• 份量: 6 servings
• 准备时间: 30 minutes
• 总时间: 30 minutes

配料

3 pounds boneless beef chuck roast

Kosher salt, to taste

ground black pepper, to taste

3 tablespoons avocado or olive oil

1 yellow onion, diced

4 large carrots, diced (about 1 pound)

4 celery ribs, diced

6 garlic cloves, peeled and minced

2 tablespoons tapioca flour or arrowroot starch (can sub corn starch or flour)

4 cups low-sodium beef broth (can sub for 2 cups red wine, 2 cups beef broth)

2 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

3 fresh thyme sprigs

3 fresh rosemary sprigs

6 tablespoons salted butter

4 garlic cloves, peeled and smashed

2 1/2 pounds Yukon gold potatoes, peeled and cubed

2 teaspoons kosher salt, additional to taste

1 cup whole milk (can sub soy or coconut milk)

ground black pepper, to taste

步骤

For the Pot Roast: Preheat the oven to 350ºF. Generously season the chuck roast all over with salt and black pepper.

Heat the oil in a large Dutch oven over medium heat. Add the roast and sear on all 4 sides until browned, about 5 minutes per side. Remove and set aside on a large plate, leaving the oil behind.

In the same dutch oven, add the onion, carrots, and celery and cook, stirring often and scraping up the brown bits from the pot, until tender and lightly browned, 8 to 10 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes.

Mix in the tapioca flour and cook while stirring constantly until absorbed, 1 to 2 minutes. Pour in the beef broth, balsamic vinegar, and pure maple syrup while stirring constantly to prevent flour clumps.

Bring the mixture to a boil, then continue simmering until reduced into a thick liquid, 18 to 20 minutes. Salt to taste.

Place the roast in the center of the dutch oven, add the thyme and rosemary sprigs (best if tied with twine and pushed down under the liquid), cover, and transfer to the oven on the center rack. Cook until the roast is tender enough to shred easily, about 3 hours and 15 minutes. Remove the lid and turn over the roast, then place back in the oven (uncovered) and cook until the top is brown and the liquid is thickened, 35 to 40 minutes.

Remove the thyme and rosemary and skim the fat that rose to the surface and discard.

For the Mashed Potatoes: Add the butter to a large pot over medium-low heat. Cook until melted, then add the garlic and heat until the butter turns brown, 3 to 4 minutes. Transfer to a large mixing bowl and set aside.

Fill the same pot with the cubed potatoes, plus the 4 garlic cloves and 2 teaspoons of salt, and enough water to cover them by about 1 inch. Bring to a boil and cook until the potatoes are fork tender, 14 to 16 minutes.

Strain the potatoes and garlic and add to the bowl with the brown butter. Mash the potatoes with a potato masher (or a fork if you don’t have one) as much as possible. Pour in the milk and continue mashing until absorbed (do this while the potatoes are still hot).

Season with salt and black pepper to taste, and serve.